In a large bowl combine all the ingredients (Whipped Ricotta, slightly beaten eggs, all-purpose flour, Fiore Dolce, salt and pepper). Mix well to form dough.

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Cover in plastic and refrigerate for 50 minutes to help dough (called also malfatti) hold together when cooking.

 

Bring a large saucepan of salted water to boil and cook malfatti (about 2 minutes or until float on the surface).

 

Take them out, drain and transfer onto a plate.

 

In a small pot, warm up truffle cream and cream over low heat (2-3 minutes).

 

Combine malfatti and stir vigorously until each one is coated with cream.

 

Once ready add sage and sprinkle with shaved Black Truffle (optional)

 

Serve immediately.